Just Diabetic Meal Plans Basic Meals Vol 1 A Collection of Planned Meals for Type 1 and Type 2 Diabetics and their Families

In 1956, at the age of 10, Wayne's adolescent, small town New Hampshire eating habits took a dramatic turn. His then 1 year old brother was diagnosed with Juvenile Diabetes. The family's new dietary regimen included toast with peanut butter, tuna salad sandwiches and pan sauted proteins with no sauce. Now desserts were only for special occasions. This regimen continued for the next 12 years. Following a short stint in New York City, Wayne was transferred to Glens Falls, NY where he met the love of his life, Mary Turano. Mary learned from her mother how to cook traditional Italian foods and also traveled to France where she studied French cuisine. Wayne and Mary married in 1971 and moved back to New Hampshire. Shortly thereafter it happened. Wayne was diagnosed with what we now call Type 1 diabetes. With the fear of not being able to eat all of the recently found food he had so quickly become fond of, Wayne put on his engineering hat and set about calculating the food values of everything he wanted to eat. With no formal dietary or food preparation training, Wayne began creating wonderfully diverse menus. At a meeting of the American Diabetes Association chapter in Dallas, which Wayne hosted at his home, the attendees remarked how his meal plans should be put in a book so that others could benefit. Neither Wayne nor Mary knew how to go about writing a book. But that did not stop them. It started out small, with a few menus published in newsletter format, but soon grew to include two four-week basic meal plans, a book of eclectic recipes and menus, a four week Low-Sodium, Low Cholesterol plan and 2 volumes of diabetic cooking for one or two! When the kids were in high school, Mary went back to work as a French teacher and Wayne went back to work in a technical marketing position. Fast forward 22 years. Wayne had just retired. He continued to share the kitchen with Mary and even enrolled in classes taught by Mike Bulkowski, who was a sous chef for both Emeril Lagasse and Wolfgang Puck before branching out and opening his own restaurant. As a result of these classes, Wayne earned an AAC certificate (Accomplished Amateur Chef). Wayne wrote an entirely new piece of software to calculate the food values of recipes and individual meals. Because he has no formal dietary training, a Registered Dietitian and Certified Diabetes Educator review all of his meal plan design criteria.